Recent Forum and Blog Comments
- Yeah, definitely
Precaudon Forum topicThe best mixer in the world! - Underproofed sounds like afredsbreadon Forum topicHorizontal Cracks
- Top trumps
mwilsonon Forum topicThe best mixer in the world! - Seinfeld
mwilsonon Forum topicThe best mixer in the world!
- I'd go with a Neve or SSL
Precaudon Forum topicThe best mixer in the world!
- Very Cool!
mwilsonon Forum topicThe best mixer in the world!
- Grain Mill WillJimatthelakeon Forum topicGreetings! My first post
- Inspiring
JonJon Blog postBaklava with Handmade Phyllo from Scratch - LameDWKon Forum topicBread lame
- Can't help with the oven, but
Moe Con Forum topicBagels in a Cadco Convection Oven (no steam) - Well, as to sourdough-like breadtpassinon Forum topicConverting Pizza Dough to Sandwich Sourdough
- First, when the dough isAdamCon Forum topicConverting Pizza Dough to Sandwich Sourdough
- I don't understand what youAdamCon Forum topicConverting Pizza Dough to Sandwich Sourdough
- Jewish singles mixer
The Roadside Pie Kingon Forum topicThe best mixer in the world! - Some of these have moving parts
JonJon Forum topicThe best mixer in the world!
- welcome
jo_enon Forum topicGreetings! My first post - Thanks for reply andRolandofEldon Forum topicRebalancing Lievito Madre
- use screen capture
jo_enon Forum topicBread shape
- Lactic load
mwilsonon Forum topicRebalancing Lievito Madre
- Good one!
mwilsonon Forum topicThe best mixer in the world!
- You really should check that
Phazmon Forum topicDo yeast cells reproduce in a starter or dough? - Both LAB and yeast multiplyIntegralistaon Forum topicDo yeast cells reproduce in a starter or dough?
- Yeast is not the vilain in my opinionIntegralistaon Forum topicMy first reaction to yeast
- Just great! My oven is throwing up a code.
The Roadside Pie Kingon Forum topicGaging bulk fermentation/ dough strength continued. The aliquot method.
- Somehow I messed up the implementation
The Roadside Pie Kingon Forum topicGaging bulk fermentation/ dough strength continued. The aliquot method.
- That's
Moe Con Forum topicBread shape
- Agree with Moe C - Hydration
Abeon Forum topicBread shape - Thanks
WatertownNewbieon Blog postLithuanian Bread - I'm not familiar with the
Moe Con Forum topicBread shape
- Love it. Looks fantastic.gavincon Blog postLithuanian Bread
- I have both enameled and plain
rondayvouson Forum topicAny experience using a 6qt Lodge enameled Dutch oven for baking? - Too many variables
rondayvouson Forum topicMy first reaction to yeast
- Unifine, Wondermill and other modern methods
rondayvouson Forum topicWhole Grain Flour – Sifting True From False
- How about these? (German)
Mini Ovenon Forum topicHard Rolls - I can't see any reason not to
albacoreon Forum topicBaker's math for hydration & salt with varying starter - Another batchgordybakeron Forum topicEssential's Columbia
- King Arthur White Whole Weat FlourJimatthelakeon Forum topicSubstitute ?
- Interesting. I just now used the method.
The Roadside Pie Kingon Forum topicBread shape
- I texted it to myself and itmonroe_girlson Forum topicBread shape
- That may be true for
alcophileon Forum topicThe best mixer in the world! - I will try doubling the recipe
NoNeedon Forum topicDelaying half the sourdough to bake two loafs subsequently in small oven, how to do? - My dyslexic solution to the image size limitation quandary
The Roadside Pie Kingon Forum topicBread shape
- Check your flour
Debra Winkon Forum topicMy first reaction to yeast - Windows Photos app
alcophileon Forum topicBread shape
- How does it feel? That's the
Phazmon Forum topicBaker's math for hydration & salt with varying starter
- I can’t upload a phototpassinon Forum topicBread shape
- Steam Injection for Rufco or Other Semi-pro OvenJimatthelakeon Forum topicSimplyBread oven
- The preferment definitely effects the hydration
The Roadside Pie Kingon Forum topicBaker's math for hydration & salt with varying starter
- Some possibilities
pmccoolon Forum topicConverting Pizza Dough to Sandwich Sourdough - DependsBrianShawon Forum topicBaker's math for hydration & salt with varying starter